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Like Kate Gosselin and Heidi Montag, oatmeal's undergone a huge transformation in the past year. Of the three, oatmeal's come out on top. It's hit the quick service industry big time. In particular, savory oatmeal has blown up in the culinary stratosphere. Why? For one, it's a great approach to enjoying a heartier breakfast not laden with sugar — and also a way to enjoy oatmeal outside of breakfast hours.This version is inspired by my father, who ate oats topped with an egg nearly every day for 15 straight years. But I also drew influence from the Chinese rice porridge congee and added other mix-ins such as scallions, soy sauce, and shiitake mushrooms. Don't overlook the Sriracha; it doesn't add spiciness so much as it does another layer of flavor. For the recipe, read on.

Since resolving to eat healthier in 2011, I've decided not to shun items I love — like caffeine, sugar, and alcohol — altogether, but rather find ways to enjoy them in moderation in a slightly more nutritious way. Who says happy hour can't be good for you? On Saturday afternoon, I poured myself a fizzy, spiked grape soda, and savored every sip of it. But unlike conventional pop, which is loaded with artificial flavors, high-fructose corn syrup, and food coloring, this one's made from actual muddled red grapes and freshly-squeezed lemon juice. It clocks in at under 200 calories and provides a nice boost of vitamin C to your diet. Want a refreshment that'll make you feel great, too? Then be sure to keep reading.

If you are wondering what chef and television hostess Lidia Bastianich is resolving to do in 2011, our friends at Slashfood have found out the answer. She's not wasting food and she is encouraging her fans to do the same.

Bastianich is asking home cooks everywhere to make a commitment to leftovers and, quite simply, not throw any food away. To find out more about her grassroots campaign, head over to Slashfood for the full story.

This story was written by member Crystalinsf and comes from The Dairy Free Diva Recipe Exchange group in the YumSugar Community:

While visiting family in Portland, Oregon, I got the chance to tackle one of the vegan recipes I've been wanting to try. My aunt Nicole is a huge foodie, so with her cooking expertise, she helped me re-create a childhood favorite, mandu vegan style. These Korean dumplings are traditionally made with beef, but with creativity, the vegan version is just as fantastic!

For the recipe, read on.